Horn And Hardart Baked Beans Food

HORN & HARDART'S BAKED BEANS

Steps:

• Soak the beans overnight. Using the same water, boil, reduce heat and simmer until tender, about 30 minutes longer.
• Preheat oven to 250 degrees. Add all other ingredients to beans. Pour into a baking pot or pan.
• Bake uncovered about 4 hours or longer. If necessary, add boiling water to prevent from drying.

HORN & HARDART'S MACARONI AND CHEESE ALA ARTHUR SCHWARTZ

Steps:

• Make white sauce- melt butter, blend in flour and cook for 2 minutes.
• Beat in milk and cream.
• Allow mixture to come to boil and thicken.
• Stir in cheese, peppers, sugar, tomatoes and salt.
• Stir in macaroni.
• Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.

HORN & HARDART'S BAKED MACARONI AND CHEESE

Steps:

• Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
• Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
• Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
• Pour mixture into a buttered baking dish and bake until the surface browns.

HORN & HARDART'S BAKED BEANS

Steps:

• Drain the beans and place them in a large saucepan. Add fresh water to cover the beans.
• Bring the water to a boil over medium heat. Reduce heat and simmer.
• uncovered, until beans are almost tender, about 45 minutes to an hour.
• Drain.
• Preheat oven to 250°F.
• Place the beans in a baking pot or casserole dish.
• Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, the tomato juice, and 1 cup of water.
• Stir the beans occasionally while baking and add more water if necessary, to prevent the mixture from drying.
• Season with salt to taste.

HORN AND HARDART BAKED BEANS

Steps:

• We are talking dried beans here people.
• Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
• Drain.
• Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Drain, reserving 1 cup of the cooking liquid.
• Preheat the oven to 250 degrees.
• Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
• Bake, uncovered, until very tender, approximately 4 hours.
• Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
• Season with salt and let cool 5 to 10 minutes before serving.

HORN AND HARDART'S BAKED BEANS

Steps:

• Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250 degrees. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours. Check the beans occasionallu while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste.